Authentic French Bourride: A Savory Seafood Stew Recipe

Ingredients

  • 1.5 pounds of firm white fish fillets
  • 2 tablespoons of olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 large tomato, diced
  • 1 cup of white wine
  • 3 cups of fish stock
  • 1 bay leaf
  • 2 sprigs of thyme
  • 2 sprigs of parsley
  • Salt and pepper to taste
  • 1 egg yolk
  • 1 cup of crème fraîche
  • 1 tablespoon of lemon juice
  • 1 loaf of crusty bread, for serving

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic to the pot and sauté until they are soft and translucent.
  3. Add the diced tomato to the pot and continue to cook for another 5 minutes.
  4. Pour in the white wine, increase the heat to high and let it boil for 2-3 minutes to reduce slightly.
  5. Add the fish stock, bay leaf, thyme, and parsley to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  6. Add the fish fillets to the pot, making sure they are submerged in the broth. Cover the pot and cook for 10-15 minutes, or until the fish is cooked through.
  7. In a separate bowl, whisk together the egg yolk, crème fraîche, and lemon juice until smooth.
  8. Slowly ladle some of the hot broth into the egg yolk mixture, whisking constantly to temper the egg yolk and prevent it from curdling.
  9. Gradually add the tempered egg yolk mixture back into the pot, stirring constantly until the broth thickens slightly.
  10. Continue to cook the bourride for another 2-3 minutes, making sure it does not come to a boil.
  11. Remove the pot from the heat and serve the bourride hot, with crusty bread on the side.

Tools for making

  • Large pot - to cook the bourride
  • Whisk - for mixing the egg yolk mixture
  • Cutting board - for chopping the onion and tomato
  • Knife - for mincing garlic and dicing tomato
  • Ladle - for scooping and serving the broth
  • Spatula - for stirring the ingredients in the pot
  • Bowl - for whisking the egg yolk mixture
  • Soup bowls - for serving the bourride
  • Soup spoons - for eating the bourride
  • Crusty bread knife - for slicing the loaf of bread
  • Plates - for serving the sliced crusty bread

Recipe variations

  • Use different types of firm white fish fillets such as cod, haddock, or halibut.
  • Add seafood such as shrimp, mussels, or clams to the bourride.
  • For a richer flavor, substitute some of the fish stock with seafood stock or clam juice.
  • Add vegetables like fennel, bell peppers, or leeks to the broth.
  • Experiment with different herbs and spices such as saffron, paprika, or dried chili flakes.
  • Make it a vegetarian option by using vegetable stock instead of fish stock and omitting the fish. Add vegetables like mushrooms, zucchini, or carrots for extra flavor and texture.
  • For a gluten-free version, use a gluten-free flour or cornstarch to thicken the broth.
  • Add a touch of cream or coconut milk for a creamier broth.
  • Serve the bourride with a different type of bread such as baguette slices, garlic bread, or ciabatta.
  • Garnish the dish with fresh herbs like chives, basil, or cilantro.

Recipe overview

Bourride is a delightful French seafood stew that is sure to impress at your next dinner party. This recipe centers around firm white fish fillets, simmered in a flavorful broth infused with herbs, garlic, and white wine. The sauce is then enriched with an egg yolk and crème fraîche mixture, which adds a wonderful creaminess and depth of flavor. This bourride is served with a side of crusty bread, which is perfect for sopping up the delicious broth. Expect a wonderfully aromatic dish that is both comforting and sophisticated, and a great way to enjoy seafood.

Common questions

  1. What type of fish is best to use for bourride?
    Firm white fish fillets such as cod, haddock, or halibut work well for bourride.
  2. Can I use vegetable stock instead of fish stock?
    While fish stock is traditionally used for bourride, you can substitute it with vegetable stock if desired.
  3. What can I use as a substitute for crème fraîche?
    If you don't have crème fraîche, you can use heavy cream or sour cream as a substitute.
  4. Can I freeze bourride?
    It is not recommended to freeze bourride, as the texture of the fish and the sauce may change upon thawing.
  5. What can I serve with bourride besides crusty bread?
    Bourride is often enjoyed with boiled potatoes or steamed rice as alternative accompaniments.

Serving dishes and utensils

  • Large pot - For cooking the bourride and simmering the ingredients.
  • Whisk - To mix the egg yolk, crème fraîche, and lemon juice together smoothly.
  • Ladle - For transferring the hot broth into the egg yolk mixture gradually.
  • Serving bowls - To serve the prepared bourride.
  • Crusty bread knife - For slicing the crusty bread.
  • Soup spoons - To serve the bourride.
  • Bread basket - To hold and serve the crusty bread alongside the bourride.

Origin stories

Bourride is a cherished fish stew from the sunny coastlines of Southern France, specifically the region of Provence. This delicious dish is steeped in tradition and seaside sentiment. Its name comes from "bourrido" meaning "boil" in Provençal dialect. An interesting facet of this comforting stew is that, unlike its close relative the bouillabaisse, bourride is traditionally thickened with aioli. This delightful blend of garlic, egg yolk, and olive oil gives the bourride its unique, creamy consistency. Legend has it that bourride was the preferred dish of Charles Martel, a statesman of the Frankish kingdom, who believed that this hearty stew gave him the strength to drive the Saracens out of France in the 8th century. Whether you're a conqueror or a fisherman returning from the sea, a bowl of bourride is sure to warm your heart and soul.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.